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Hamburger Hobo Packets

Want a fun and easy dinner idea that doubles as a camping meal? Try these tasty Hamburger Hobo Packets made with ground beef and veggies. So much flavor!

A FUN CAMPING MEAL

Hamburger Hobo Packets are a family friendly dinner that even the picky eaters will love! This quick and delicious meal only requires a few ingredients that you can find in your pantry or freezer. Plus, you can customize the packets with whatever veggies and herbs you have on hand. With these hassle-free hobo packets, it’s so simple to create a hearty dinner – all in one foil packet! With a simple yet flavorful taste, it’s perfect for any night of the week or to take on your next camping trip!

Aluminum foil packet with a burger patty, potatoes and carrots.

FREQUENTLY ASKED QUESTIONS:

What’s the secret to super tender burgers?

While it may sound unusual, adding water to the ground beef mixture is my secret for crafting deliciously tender burgers. Believe me, the difference it makes will surprise you!

Do I have to use all the seasonings on the burger patty?

If you’re not a fan of a heavily seasoned burger, don’t fret. Just add a dash of salt and pepper, and a bit of water – and voila! A delicious, juicy burger awaits. It’s all about what you enjoy.

What other veggies can I add?

Peppers, mushrooms, zucchini, yellow squash, broccoli, and cauliflower. You can really have a lot of fun with this recipe.

Can I make these as cheeseburgers?

Once they’ve finished cooking, carefully open the packet, add the cheese on top then close it again. Wait about 5 minutes for the cheese to melt then enjoy!

Can I make this in the oven?

Sure, assemble them as you would to put them on the grill. Preheat the oven to 400F and cook for about 30-40 minutes (oven times may vary) or until the burger internal temperature reaches 160F.

How to reheat hamburger hobo packets?

To reheat, you have three options: oven, grill or microwave. If you’re using a microwave, remember to remove from the foil first.

How to store leftovers?

Store leftovers in an airtight container in the fridge for up to 3 days. Freeze them for longer storage – up to 3 months.

A hamburger hobo packet with onions, carrots, and potatoes.

INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)

  • lean ground beef – it needs to be a lean ground beef so it doesn’t produce a bunch of grease.
  • ketchup – it might seem weird to add ketchup but think of it more as adding a bit of tomato seasoning. It really adds so much flavor.
  • Worcestershire sauce – this doesn’t add a strong flavor at all but if you don’t like it, then leave it out.
  • assorted seasonings – I combined my favorite seasonings here but feel free to use your favorite.
  • water – water is my secret ingredient to hamburgers and meatballs. This really keeps them so moist and not so tough.
  • Yukon gold potatoes – I love the creaminess of the Yukon gold potatoes but you could certainly use Russet potatoes.
  • frozen sliced carrots – this makes preparation much faster. You could use freshly sliced carrots, the key is just to make sure they get tender enough without overcooking your hamburger.
  • large sweet onion – if you aren’t a fan of onions just leave them out. Or, you could keep them on for flavor and then just remove after cooking.
  • salted butter – this butter will not only add flavor but also moisture.
Ground beef, ketchup, Worcestershire sauce, onion powder, garlic powder, kosher salt, smoked paprika, black pepper, water, Yukon gold potatoes, frozen sliced carrots, olive oil, and butter.

HOW TO MAKE HAMBURGER HOBO PACKETS

Mix the ground beef, ketchup, Worcestershire sauce, onion powder, garlic powder, salt, paprika, pepper and water in a large bowl until well combined and set aside. Mix the potatoes, carrots, olive oil, garlic powder, salt, and pepper in a large bowl until well combined. Lay out (6) 18×12 sheets of foil (use heavy-duty foil if you can) and spray with nonstick cooking spray. Add 1/6th of the potato and carrot mixture into the center of each foil packet. 

collage of three photos: a mixing bowl with ground beef mixed with spices, a clear bowl with carrots, potatoes and spices and aluminum foil topped with potato, carrot mixture.

Divide the meat mixture into 6 patties and place one on top of the vegetables. Evenly distribute the onion slices on top of the burgers. Last, add 1 tablespoon of butter on top of each one.

collage of two photos: piece of aluminum foil with potato carrot mixture and ground beef burger mixture on top and a piece of foil with vegetable mixture, a burger patty, butter and onion slices.

Crimp and secure each packet well so no air can escape. Preheat the grill to 400°F (medium-low to low heat). I like to add an oven thermometer to the grill so I can make sure of the temperature. Once at 400°F, add the packets to the grill and shut the top. Cook until the burgers reach 160°F and the vegetables are tender, about 30-40 minutes.

a collage of two photos: a cinched up Hamburger Hobo Packet in foil, two hobo packets shown on a gas grill.

Remove from grill, be careful handling and enjoy!

Closely looking at a Hamburger Hobo Pack with a fork.

CRAVING MORE RECIPES?

Closely looking at a hamburger patty and veggies in a hobo packet.

Hamburger Hobo Packets

Need an easy and fun dinner idea? Try these Hamburger Hobo Packets. Toss together and pop onto the grill for a tasty meal!
5 from 4 votes
Print Pin Rate
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 6 servings

Ingredients

For the burgers:

  • 2 pounds lean ground beef
  • 2 Tablespoons ketchup
  • 1 Tablespoon Worcestershire sauce
  • 2 teaspoons onion powder
  • 2 teaspoons garlic powder
  • 1 teaspoon kosher salt
  • ½ teaspoon smoked paprika
  • ½ teaspoon black pepper
  • ¼ cup water

For assembly:

  • 1 ½ pounds Yukon gold potatoes, small diced (I leave the skin on – just make sure you rinse the potatoes well before dicing)
  • 12 ounce bag frozen sliced carrots
  • 1 tablespoon olive oil
  • ½ teaspoon garlic powder
  • ½ teaspoon kosher salt
  • ½ teaspoon black pepper
  • 1 large sweet onion, sliced
  • 6 Tablespoons salted butter, cut into tablespoons

Instructions

  • Mix the ground beef, ketchup, Worcestershire sauce, onion powder, garlic powder, salt, paprika, pepper and water in a large bowl until well combined and set aside.
  • Mix the potatoes, carrots, olive oil, garlic powder, salt, and pepper in a large bowl until well combined.
  • Lay out (6) 18×12 sheets of foil (use heavy-duty foil if you can) and spray with nonstick cooking spray.
  • Add 1/6th of the potato and carrot mixture into the center of each foil packet.
  • Divide the meat mixture into 6 patties and place one on top of the vegetables.
  • Evenly distribute the onion slices on top of the burgers.
  • Last, add 1 tablespoon of butter on top of each one.
  • Crimp and secure each packet well so no air can escape.
  • Preheat the grill to 400°F (medium-low to low heat). I like to add an oven thermometer to the grill so I can make sure of the temperature.
  • Once at 400°F, add the packets to the grill and shut the top. Cook until the burgers reach 160°F and the vegetables are tender, about 30-40 minutes.

Notes

  • Please refer to my FAQ’s and ingredient list above for other substitutions or for the answers to the most common questions.
  • If you like a simpler seasoning, just use the salt, pepper and water and it’ll still taste great!
  • This is a great base recipe to work off of to add your own touches. Simple yet flavorful, perfect for any weeknight meal.
  • We like to eat these with ketchup, ranch, spicy mustard, or bbq sauce.
  • Keep leftovers in the fridge for 3 days, freeze for 3 months.
Course: Main Course
Cuisine: American

Nutrition

Calories: 471kcal | Carbohydrates: 33g | Protein: 36g | Fat: 22g | Sodium: 906mg | Fiber: 5g | Sugar: 8g

Nutritional Disclaimer

“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

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8 Comments

  1. My mother made these when we were kids. Only she but bacon on the bottom, then the ground beef, potatoes and veggies. all in a small tin pan and covered them with foil. Place them on the grill until the bacon was crispy and the ground beef was done. The potatoes would be tender and so yummy. They are still my go to for my husband and I.

    1. Hey Rebecca! Totally understand that! That’s a good question and I’ll be totally honest, I have never tried to freeze them before cooking. It seems like it *should* work. I just am not sure how well the potatoes would do. I always worry about freezer burn too.

  2. We only have a regular oven and a griddle. Can this be cooked another way other than grilling it?